Timber

Created by

  • Marijn CoertjensBelgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong
level 3

Recipe components

Used products

Roulade Chocolate Sponge

PreparationIngredients
Preparation

Whip together egg yolks and honey. 
Add milk and oil, followed by sieved flour and cocoa powder.
Whip together egg whites and sugar until a soft peak is obtained.
Fold egg yolk mixture into egg white mixture. 
Spread out on a tray with silicone sheet and bake at 200°C for 9 minutes.

Ingredients
  • 330g
    egg white
  • 180g
    sugar
  • 1g
    sea salt
  • 248g
    egg yolks
  • 50g
    honey
  • 81g
    oil
  • 123g
    milk
  • 70g
    pastry flour
  • 83g
    cocoa powder

Hazelnut Mousse

PreparationIngredients
Preparation

Hydrate gelatine in 15 g of water. 
Make ganache by heating 82 g of water and mixing it with lecithin, gelatine and chocolate.
Fold ganache into hazelnut paste.
Whip together egg whites with dextrose and glucose powder. Mix with ganache.

Ingredients
  • 100g
    egg white
  • 27g
    dextrose
  • 31g
    powdered glucose
  • 82g
    water
  • 15g
    water
  • 3g
    gelatin
  • 2g
    lecithin
  • 77g
    Pure Paste 100% Hazelnuts
  • 82g
    Alunga™

Apricot Compote

PreparationIngredients
Preparation

Hydrate gelatine in water.
Dice semi-dry apricots.
Mix all ingredients in a pan and bring to a boil. Add gelatine.
Cover with cling film and store in refrigerator.

Ingredients
  • 230g
    apricot puree
  • 230g
    semi-candied apricots
  • 1piece(s)
    lime zest
  • 20g
    lime juice
  • 1leaf/leaves
    fresh rosemary
  • 1piece(s)
    cinnamon stick
  • 1piece(s)
    star anise
  • 2g
    sugar
  • 4g
    pectin
  • 4g
    gelatin
  • 20g
    water

Chocolate Chantilly

PreparationIngredients
Preparation
Ingredients
  • 33g
    cream
  • 166g
    cream
  • 1bean(s)
    Tahitian vanilla
  • 100g
    mascarpone
  • 80g
    Alunga™

Croissant Dough

PreparationIngredients
Preparation

Safe for butter, mix all ingredients into homogeneous dough with dough hook. Leave to rest in refrigerator for 1 hour.
Fold butter into dough and double-fold twice. Leave to rest in refrigerator for 30 minutes.
Single-fold dough and leave to rest in refrigerator for 1 hour.
Roll out till 2.2 mm thick and form into a roll. Leave to rest in freezer for 3 hours.
Slice with meat slicer and bake between 2 silicone sheets at 190°C for 12 minutes. Caramelise with icing sugar.

Ingredients
  • 2130g
    japanese flour
  • 247g
    icing sugar
  • 60g
    salt
  • 59g
    powdered milk
  • 1258g
    ice water
  • 105g
    yeast
  • 2800g
    butter